Coffee Risotto

Coffee Risotto


2 tbsp coffee essence or 1 tbsp instant coffee powder
juice of 1 orange
150ml (1/4 pint) of water
100g (4oz) Arborio rice
600ml (1 pint) milk
2 drops vanilla essence
100g (4oz) sugar
zest of 1 orange
25g (1oz) butter
175ml (6fl oz) whipping cream
2 tbsp rum (optional)

Place the coffee and orange juice in a saucepan with 150ml (1/4 pint) of water and
bring to the boil.

Remove from the heat, add the rice and leave to soak for 5 minutes.

Return the pan to the heat and add the milk and vanilla essence.

Cook over a low heat until the rice is tender, but still slightly firm to the bite.

Remove from the heat, add the sugar, orange zest, butter, cream and rum.

Stir gently and serve at once.